http://www.edwardsvaham.com Chef John Gonzales from "A Chef's Kitchen" in downtown Wiilliamsburg, Virginia demonstrates how to fry Edwards Virginia Ham Steak. A butcher might cure country cured hams only using salt or with a combination of salt, sugar and saltpeter. Soaking removes surface salt, occasionally visible as crystals on the skin, or rind, of the ham. Cook for 10-12 minutes, flipping and basting the ham steak again halfway through. This method really does work. This article was originally published Aug. 17, 2013. Can be soaked in hot water overnight to remove salt. During the processing of ham, large amounts of salt are used to cure the meat. I have done this method three times since finding their suggestion. I didn't get it very often because of that. Cooking time is the time it takes to soak the ham. I baked my bacon as I usually and it tasted fine. But with a salt-cured ham, the entire ham is basically one large mass of jerky, and so the only way to consume it is to slice the ham into thin strips—as thin as possible. Remove by washing with hot water and stiff brush. Place in pre-heated oven at 400 degrees. Soaking removes surface salt, occasionally visible as crystals on the skin, or rind, of the ham. Cook for 5 minutes on each side and remove from oven. Fill the pan with cold water so that 3/4 of the ham is under the water. Place ham slices in pan and add approximately 1/8" of coffee (enough to cover 1.2 thickness of ham slices). Cover the ham completely with cool water. Place the ham, cut side down, in a large pan or stew pot, large enough so that the ham doesn't stick out of the pot too much. According to the United States Department of Agriculture, 1 cup of canned ham has 1317 mg of salt per serving. Join the discussion today. Soak the ham before heating it. Smithfield Country Ham Preparation. I usualy put mine in the crock pot and let it cook until it is done. Many chefs prefer to remove excess salt from a country cured ham. Add enough cool water to completely cover the ham and let the ham sit in the water for six hours. I did notice it did remove some of the salt and a little fat. To me, ham has too much salt. 4. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving. With a spiral cut ham, it only needs a couple of hours in the crockpot for it to get hot. Change the water after 12 to 15 hours to remove the maximum amount of salt before proceeding. Step 3. Preheat oven to 325 degrees and trim the fat from the ham. Cover ham with foil and bake 15 minutes per pound, then remove foil and bake an additional 20 minutes. Let it soak in the fridge overnight to give time for the salt to soak out into the water. Place ham steak in the air fryer and baste half of the mixture on top of the ham slice. Place in foil lined baking dish. It makes the ham taste much better. Remove the ham from the water and pat it dry with a paper towel before heating it in the oven. This needs to be done 24 hours before cooking the ham. 12.4 g This method really does work. … 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch + Newsletter Shop Site Feedback FAQ / Help Center. The salt … Rather than buy a whole ham, I bought a vacuum-packed selection of slices. Total Carbohydrate It doesn't take all of the salt out of a ham, but it takes a lot of it out. Posted for ZWT. To me, ham has too much salt. I don't know if this will work on a whole ham. Cook the ham until starting to brown....add the juice to deglaze..add the spices. As far as getting any extra salt off,the only thing I can suggest is running it under some water. After doing a search on the internet to see if there was a way to take some of the salt out of a ham, I found a suggestion on the Morton Salt site. Look for low-sodium options to reduce sodium, but it is usually not necessary to rinse cold cuts or deli meats. To remove the salt from other cooked meats, you can use the regular “too-salty-ham-fix.” Cover the piece of meat in cold water and let it stand at room temperature. I have done this method three times since finding their suggestion. Change the water after 12 to 15 hours to remove the maximum amount of salt before proceeding. Replace the salty water with fresh water every few hours so the ham isn't soaking in saltwater. It even works on Spiral Cut hams. Marinate in the Ginger Ale for at least 4 hours in the fridge, turning if needed. This is for cut hams. If the ham is extremely salty, change the water more frequently when a scum forms on the surface. Salt is added to meats as an essential part of preserving and processing meats. discussion from the Chowhound Home Cooking food community. Mold on skin of an aged ham is natural and harmless. How to Remove Salt From Hams Step 1. If you soak your ham, be sure to change water before cooking. It doesn't take all of the salt out of a ham, but it takes a lot of it out. Ham is going to be really salty if it's smoked or cured. After they are cured, you must cook the hams. I actually gave this method to remove some of the salt a try and found it didn’t change the bacon flavor. Having only read about country ham before, but otherwise being quite fond of all things pork, I wanted to give it a try. 3. Remove the ham steak from its packaging. Mix the brown sugar and melted butter together in a bowl. Large, but thin slices from the center of the ham. Total Carbohydrate My basic one for sliced ham fried in a pan is a table spoon of Honey, a touch of allspice, 1/8 tsp of cinnamon, and 1/8 tsp cloves (ground in a mortar or smashed in wax paper with a rolling pin). 11 %. (That is just my personal opinion) As far as tasting too much salt. Cooking After washing & soaking, place ham in large pan and fully submerge in cold water. 33.6 g After the second 12 hours (making it a total of 24 hours), take the pan out of the refrigerator and drain the water. Marinate in the Ginger Ale for at least 4 hours in the fridge, turning if needed. Mix together the beer, mustard and molasses, spread over ham. I found this on the epicurean.com under Canadian recipes. Remove the ham from the pan, rinse it, and put it in the pan or crock pot in which you are going to cook it. I didn't get it very often because of that. I don't see what soaking would do besides make the ham funny. Preheat oven to 325 degrees and trim the fat from the ham. To me, ham has too much salt. Remove from the air fryer and drizzle optional honey on top. Step 2. Place the ham in a large bowl or pot and pour cold water over it until it is covered. Canned hams have especially high sodium levels. Mix together the beer, mustard and molasses, spread over ham. Read the Salty Ham Steak, how to fix? This method really does work. In addition to making it chewable, these thin slices also expose more surface area of the meat to your taste buds, which means the flavors are more intense. 4 %. I haven't tried it yet, but it claims to produce a moist, tasty ham that's not overly salty like most. Keep the dish in the refrigerator for 12 to 24 hours while the water draws the salt out of the ham. The only change I made was to blanch the bacon twice at two minutes. A shot of orange juice or pineapple juice. It doesn't take all of the salt out of a ham, but it takes a lot of it out. Hams must cure for seven days for each 1 ½ lb., according to the Virginia Cooperative Extension. I have done this method three times since finding their suggestion. After doing a search on the internet to see if there was a way to take some of the salt out of a ham, I found a suggestion on the Morton Salt site. Place the ham slices in a bowl or pan, preferably in a dish large enough to lay them in a single layer. Cover ham with foil and bake 15 minutes per pound, then remove foil and bake an additional 20 minutes. On a recent trip to North Carolina, I was at a pork store where they sold many forms of "country ham". Follow steps 2 to 4 again. Changing the way you prepare the ham … Soak the ham for 24 to 30 hours in a large kettle of tepid water. I had to put in specific sizes of ingredients so I put the size/amount as a suggestion. After doing a search on the internet to see if there was a way to take some of the salt out of a ham, I found a suggestion on the Morton Salt site. After 12 hours take the ham out of the refrigerator and drain all of the water out. I didn't get it very often because of that. That's just the nature of ham. Make a glaze. You might need more water, depending on the size of ham and pot you are using.
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